Fieldhouse Brewing Company
521 S. Tejon St., 354-4143
It's the first Fieldhouse Test Tap Wednesday, where a single 5-gallon-batch beer will flow weekly; tonight it's the cherry wheat ($5/glass), which elegantly picks up the fruit with faintness in the aroma and a tiny, sweet tartness in the finish. Global Grub Truck pairs a dish with each featured brew.
Otherwise, a sampler ($6) of four house beers displays the Sticky Paws' sneakily high 7.5-percent ABV for an unfiltered German-style honey wheat. (There are 50 pounds of Schmidt Apiaries' sweet stuff per 8-barrel batch.) Added lactose in the Fist Pump milk stout adds sweetness and silk. The fine, dual-hopped Paralysis by Analysis IPA arrives in both regular and gluten-free forms, and is most interesting in that the latter subs out malts for rice and millet. That millet gifts a green chili-like, earthy undertone with no bitterness and lighter hop characteristic: best GF brew I've had outside of Omission's lineup. — Matthew Schniper
China Inn II
5929 Delmonico Drive, 531-7357, chinainncoloradosprings.com
The Yelpers have this spot figured out: "Not too bad but not great by any means," reads a May review. China Inn II is simple and decked out like you'd expect of a neighborhood Chinese joint. Employees are friendly, taking our water order and directing us to the quintessential buffet ($7.95): Jell-O squares, and shiny chocolate pudding, and chicken fingers, and a selection of yellow-cheese covered mussels (that, mysteriously, considering their appearance, appeared to have been sampled from).
A report: The cashew chicken tastes soft and inoffensive; the long strips of sweet barbecue pork run a little chewy and thinly spiced; you can dig on excellent, al dente lo mein; or go with mushy pepper chicken with a pleasant pepper kick; and miss or don't miss egg rolls packed with cabbage. Delivery to surrounding neighborhoods is apparently swift and economical. — Bryce Crawford
Ted's Montana Grill
1685 Briargate Pkwy., 598-6195, tedsmontanagrill.com
Periodically, we get tips saying the burger selection at Ted's is worth a stop, so northward we went. The menu indeed lists 17 options, all featuring beef or bison. The latter's sourced from owner Ted Turner's herd of around 51,000, which are processed in Henderson, Mont., before making their way to the restaurant.
Cool place, though not cheap: A cloth napkin was laid down as a placemat at the bar; the bathroom features Boraxo powder and a high-tank toilet; and some thick half-sour pickles start us off. The No. 11 ($16) brings lumps of braised bison over a bison patty with horseradish cheddar and mushrooms, and is akin to eating an incredible meat pillow. Those preferring pollo should pound the Red Rock ($13), a fresh and spicy combination of pepper Jack, jalapeños, onion straws and a zippy, barbecue-sauce-like "Z-sauce." Sights include a giant bison head over the open grill area. — Bryce Crawford